Fried Garlic Grits Recipe Epicuriouscom

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FRIED GARLIC GRITS



Fried Garlic Grits image

Categories     Brunch     Side     Fry     Vegetarian     Cornmeal     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

4 1/2 cups water
3 tablespoons unsalted butter
4 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup coarse stone-ground white grits*
2 cups all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
2 cups plain fine dry bread crumbs
6 cups vegetable oil
Special equipment: a deep-fat thermometer

Steps:

  • Line a lightly oiled 13- by 9- by 2-inch baking pan lengthwise with a 24-inch-long sheet of wax paper, letting excess hang over ends.
  • Bring water, butter, garlic, salt, and pepper to a boil in a 4- to 5-quart heavy pot, then slowly stir in grits. Reduce heat and cook at a bare simmer, covered, stirring frequently, until thickened, about 40 minutes. Remove lid and simmer grits, stirring frequently, until very thick and tender, 10 to 15 minutes. Cool grits in pot 10 minutes, then pour into lined baking pan, smoothing top, and cool completely. Chill grits, covered with plastic wrap, until firm, at least 3 hours.
  • Discard plastic wrap and transfer grits on wax paper to a work surface, then pat dry with paper towels. Cut grits into 8 (4 1/2- by 3 1/4-inch) rectangles, then diagonally halve each rectangle to form 2 triangles.
  • Put flour, eggs, and bread crumbs in separate shallow dishes. Dredge a grits triangle in flour, knocking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs. Transfer coated triangle to a large baking sheet. Coat remaining triangles in same manner.
  • Preheat oven to 300°F.
  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until it registers 375°F on thermometer. Fry triangles in 4 batches, stirring gently, until crisp and golden brown, 1 to 2 minutes, then transfer with a slotted spoon to paper towels to drain. Return oil to 375°F between batches. Keep grits hot on a rack set in a baking pan in oven while frying other batches.
  • *Available at specialty foods shops and Hoppin' John's (800-828-4412; hoppinjohns.com).

GARLIC ROASTED GRITS



Garlic Roasted Grits image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 7

3 cups chicken stock
1 cup coarse stone-ground white grits
1 cup milk
10 cloves slow roasted garlic, chopped, recipe follows
Salt and pepper
1 head garlic
Olive oil

Steps:

  • In a heavy, large saucepan, bring chicken stock to a boil. Add grits gradually, in a constant slow stream and whisk continually. Reduce the heat to a low simmer and stir frequently until water is almost absorbed, about 15 minutes.
  • Stir in the milk and simmer, while still stirring occasionally, for 30 minutes. Add roasted garlic and season with salt and pepper. Serve immediately.
  • Preheat oven to 300 degrees F.
  • Break apart the garlic cloves and remove the outer paper but leave on the skin. Toss in a baking pan with olive oil. Roast in oven for 30 minutes. Remove from oven and let cool. Squeeze garlic clove out of the skin.

FRIED GARLIC



Fried Garlic image

Without the savory crunch of fried garlic, my kitchen wouldn't be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness. Plus, you'll end up with an infused oil that can be used in other dishes.

Provided by Sheldon Simeon

Categories     Garlic     Fry     Deep-Fry     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Vegan     Breakfast     Lunch     Dinner

Yield 1 1/2 cups

Number Of Ingredients 3

8 ounces peeled garlic (about 1 ½ cups or 25 cloves)
Neutral oil, for frying
Kosher salt

Steps:

  • Preheat the oven to 250F. Line a baking sheet with paper towels.
  • In a food processor, pulse the garlic until finely minced.
  • Fill a medium-width, deep-sided pot halfway with water and bring to a boil, then turn off the heat. Fill a large bowl with ice water. Transfer the garlic to a sieve and submerge in the hot water, blanching for about 2 minutes. Remove and dunk the garlic in the ice water until cooled, then drain well and spread evenly onto the lined baking sheet. Bake until the garlic is dry to the touch, 12 to 15 minutes.
  • While the garlic is drying, empty out the pot and dry well. Fill the pot with at least 2 inches of oil, making sure to leave a few inches of clearance from the top of the pot. Heat the oil over medium-high until it reaches 350F (use a thermometer).
  • Have the baking sheet lined with paper towels at the ready. Add the garlic and fry until the bubbles begin to subside and the garlic turns golden and rises to the surface, 3 to 4 minutes. Transfer the fried garlic back to the paper towels and let cool completely. Season generously with salt, then transfer to a sealable container and store in a cool, dry place for up to 3 weeks. Reserve the garlic-flavored frying oil for future use.

GARLIC GRITS



Garlic Grits image

I love grits, which is strange since I was raised in Wisconsin. My husband on the other hand hates them and he was raised in the south. He however loves these garlicky, cheesy grits. This is a great dish to serve with barbequed ribs or chicken

Provided by Maggie Lynch

Categories     Grits

Time 35m

Yield 5

Number Of Ingredients 8

1 quart water
1 teaspoon minced garlic
1 teaspoon salt
1 cup quick-cooking grits
1 ½ cups diced processed cheese
¼ cup butter
1 egg
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring water to a boil in a large saucepan with garlic and salt. Stir in grits, reduce heat to low, and cook until thick, about 5 minutes, stirring frequently. Remove from heat and stir in cheese and butter until melted. In a small bowl, whisk together egg and milk, then stir into grits. Pour grits mixture into greased casserole dish.
  • Bake in preheated oven for 20 to 25 minutes, until firm.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 26.5 g, Cholesterol 92.6 mg, Fat 24.2 g, Fiber 0.5 g, Protein 13.7 g, SaturatedFat 14.7 g, Sodium 1181.4 mg, Sugar 1.2 g

KENTUCKY GARLIC CHEESE GRITS



Kentucky Garlic Cheese Grits image

A wonderful dish that is a favorite for Derby Day (or any day) brunch.

Provided by Mark Ky

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h40m

Yield 10

Number Of Ingredients 9

¾ cup milk
1 egg
1 tablespoon garlic powder
1 dash hot pepper sauce
4 cups water
1 teaspoon salt
1 cup quick-cooking grits
¼ cup butter
12 ounces shredded sharp Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
  • Beat milk, egg, garlic powder, and hot pepper sauce in a bowl.
  • Bring water and salt to a boil in a saucepan; cook and stir grits in boiling water until thickened, 3 to 5 minutes. Remove from heat; add butter and about 1/2 of the Cheddar cheese. Stir egg mixture into grits and pour grits into the prepared baking dish. Sprinkle remaining Cheddar cheese over grits.
  • Bake in the preheated oven until cheese is melted and grits are set, about 1 hour. Allow grits to cool 20 to 30 minutes before serving. Grits should be cornbread-like.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 4 g, Cholesterol 68 mg, Fat 16.8 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 10.5 g, Sodium 496.7 mg, Sugar 1.3 g

CREAMY GRITS



Creamy Grits image

Categories     Side     Quick & Easy     Kwanzaa     Summer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 4

1 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
2 tablespoons butter
1/2 cup quick-cooking grits

Steps:

  • Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.

FRIED CHICKEN THIGHS WITH CHEESY GRITS



Fried Chicken Thighs with Cheesy Grits image

If you prefer white-meat chicken, use skinless, boneless breasts that have been cut in half crosswise.

Provided by Alison Roman

Categories     Bon Appétit     Chicken     Dinner     Hominy/Cornmeal/Masa     Kid-Friendly     Cheese     Kale     Leafy Green     Buttermilk     Parmesan     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 servings

Number Of Ingredients 27

Chicken:
1 1/2 cups buttermilk
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 pound skinless, boneless chicken thighs
Grits:
Kosher salt
1 1/2 cups white grits (not instant)
4 ounces cream cheese
2 ounces finely grated Parmesan
Freshly ground black pepper
Frying and assembly:
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 teaspoons kosher salt, plus more
2 cups vegetable oil
2 tablespoons unsalted butter
2 bunches kale, or Swiss chard, ribs and stems removed, leaves torn into 2" pieces
Freshly ground black pepper
1 tablespoon distilled white vinegar
1 tablespoon hot pepper jelly, plus more for serving
Special equipment:
A deep-fry thermometer

Steps:

  • Chicken:
  • Combine buttermilk, cayenne, garlic powder, salt, and paprika in a large bowl or large resealable plastic bag. Add chicken thighs, cover bowl or seal bag, and toss to coat. Chill at least 2 hours and up to 12 hours.
  • Grits:
  • Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated; season with salt and pepper. Cover and keep warm until ready to serve.
  • Frying and assembly:
  • Whisk flour, cayenne, garlic powder, paprika, and 2 tsp. salt in a medium bowl.
  • Remove chicken thighs from brine, letting excess drip off. Working in batches, dredge chicken in flour mixture, occasionally dipping your fingers in brine as you pack on flour to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a rimmed baking sheet.
  • Fit a large cast-iron skillet with thermometer and heat oil until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, fry chicken thighs, turning occasionally, until chicken is cooked through and coating is deep golden brown and crisp, 6-8 minutes. Transfer to a wire rack set inside a baking sheet and let sit while you cook the kale.
  • Heat butter in a large skillet over medium-high. Add kale in large handfuls, letting it cook down slightly before adding more and tossing to coat. Season with salt and pepper and cook, tossing occasionally, until wilted and bright green, about 2 minutes. Add vinegar and 1 Tbsp. pepper jelly and toss to coat.
  • Divide grits evenly among bowls and top with kale, fried chicken, and more pepper jelly.

FRIED GRITS WITH RED PEPPER SAUCE



Fried Grits with Red Pepper Sauce image

Yield Serves 8 as a first course

Number Of Ingredients 9

5 cups water
1 1/2 cups yellow cornmeal
1 cup milk
1 tablespoon minced garlic
1/2 cup grated cheddar cheese
2 tablespoons minced fresh chives
1 teaspoon hot pepper sauce
Red Pepper Sauce
Soft fresh goat cheese (such as Montrachet), sliced

Steps:

  • Combine first 4 ingredients in heavy medium saucepan. Whisk to blend. Bring to boil, whisking often. Reduce heat to medium; cook until creamy, whisking often, about 15 minutes. Add cheddar cheese, chives and hot sauce; whisk until cheese melts. Season with salt and pepper. Pour into 9 x 5 x 2 1/2-inch metal loaf pan. Cover; chill until firm, 6 hours or overnight.
  • Run sharp knife around pan sides to loosen grits. Turn out onto work surface. Cut into 1/2-inch-thick slices.
  • Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Working in batches, add sliced grits; cook until brown, adding more butte as necessary, about 5 minutes per side.
  • Divide grit slices among 8 plates. Spoon sauce over. Top with goat cheese.

BAKED CHEESE & GARLIC GRITS



Baked Cheese & Garlic Grits image

Being from the south, I'm very fond of grits. I really love this side dish where it is baked with cheese and garlic. This is excellent served at a brunch or with fried fish or baked ham.

Provided by P48422

Categories     Weeknight

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

4 cups water
1/2 teaspoon kosher salt
1 cup quick-cooking grits (not instant!)
1 1/2 cups shredded sharp cheddar cheese
1/4 cup unsalted butter
1/2 cup whole milk
1 garlic clove, minced
2 large eggs, beaten

Steps:

  • Bring the water and salt to a boil.
  • Stir in the grits.
  • Cook until the grits are done.
  • Remove from the heat and add the next 4 ingredients; stir until the cheese and butter has melted.
  • Add a very small amount of grits to the eggs and stir well.
  • Add a little more and stir well again.
  • The pour this mixture back into the grits and mix well.
  • Pour the mixture into a greased 2 quart casserole dish.
  • Bake at 325°F for 1 hour.
  • NOTE: You can add chopped green or red bell pepper, green chile, or jalapeños to the mixture for a kick.

Nutrition Facts : Calories 236.7, Fat 14.8, SaturatedFat 8.8, Cholesterol 91.9, Sodium 303.9, Carbohydrate 16.7, Fiber 0.3, Sugar 1.1, Protein 9.1

GRITS



Grits image

I don't know any chef who travels with his own grits except Scott Peacock. And you can understand why. Once you have tasted those Southern stone-ground grits, it is hard to settle for less. But I hope he will forgive me for offering here a recipe for ordinary supermarket grits. They cook in 20 minutes, and I have borrowed Scott's method of cooking them partially in milk, which makes them so much creamier. This way, at least you may get so hooked on grits that you'll send away for the grittier stone- ground variety and give over part of a Sunday afternoon to stirring them as they cook slowly for a long time, the longer the better. Either way, grits are good with so many things-shrimp, chicken, game, pork, ham. I always make extra so that I can have some fried grits for breakfast the next day. Avoid instant grits and look for the old-fashioned ones.

Number Of Ingredients 6

3/4 cup milk
3/4 cup water
1/3 cup grits
Salt
1 or 2 tablespoons heavy cream
A dollop of butter

Steps:

  • Bring the milk and water to a boil in a 4-cup heavy pot. Lower the heat, and sprinkle the grits into the simmering liquid, stirring all the time until the liquid is absorbed. Cook slowly over low heat, stirring frequently, scraping the grits up from the bottom of the pan and adding a little water if they are sticking. After 20 minutes, they should be done. Salt to taste, stir in a tablespoon or more of the cream, and spoon up the portion you plan to eat right away, reserving the rest. Float a little butter on top.
  • First fry up two strips of bacon in a medium skillet. When it is evenly browned, remove the bacon to drain on a paper towel, leaving the fat in the pan. Scoop up the leftover grits, and form them into 2 hamburgerlike patties. Spread some flour on wax paper, season with a little salt and pepper, and dredge the grits cakes on both sides. Meanwhile, heat up the reserved bacon fat with about 2 teaspoons butter. When it is sizzling, lay in the grits cakes and cook until brown on both sides. Enjoy with warm maple syrup poured on top, and the bacon alongside.

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